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Ingredients
1 small apple (about 1/4 pound), cored and diced
1 tsp each lemon juice and margarine
1/4 cup each chopped onion and celery
3 ounces cooked veal sausage, crumbled
6 small canned chestnuts (no sugar added)
1/2 cup water
1 1/2 ounces croutons
1 packet instant chicken broth and
seasoning mix
1/8 tsp rubbed sage
Dash pepper
Method
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Preheat oven to 425 degree F.
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In cup or small bowl combine apple and
lemon juice and toss to coat.
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In 10-inch nonstick skillet melt
margarine; add apple, onion, and celery and saute over medium-high
heat, stirring frequently, until apple and vegetables are lightly
browned, 2 to 3 minutes.
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Add sausage and chestnuts and cook,
stirring occasionally, until mixture is heated through, 1 to 2
minutes.
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Transfer to medium mixing bowl; add
remaining ingredients and mix well.
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Spray flameproof 1-quart shallow
casserole with nonstick cooking spray; spread sausage mixture evenly
in casserole and bake for 15 minutes.
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Turn oven control to broil and broil
until sausage mixture is crisp and browned, 2 to 3 minutes.
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